I loveto make hummus and pastes. They are so rewarding in their creaminess and intense flavours. Hummus is normally full of salt and saturated fat if you buy it at the shops, best homemade. This hummus is rich, but nice and low in oil.
Just using a blender (I’m quite old-fashioned so this is a relatively new thing) is a real treat. So quick and clean. Although we do miss out on the old muscle-building mash-up.
Butter beans (or Lima Beans) are a real gift, when puree’d they are so creamy and have a lovely subtle flavour. Adding certain beans to stews and soup, can add creaminess, without using dairy.
Jane recently went to Panama and I asked for some beans. We now have a fine stash of the tasty legumes in the cupboard, some of the varities I’ve never even seen before. I’m looking forward to some experimenting.
But why call it hummus? Its one of those things, it’s not technically a hummus, but paste sounds so bland. Dip doesn’t really do it justice either. I’m sticking with hummus, it’s a great word and more will follow…
I thought that the light, sweet celeriac and a hint of lemon would make a cracking hummus. Spread on warm oat bread (see Beetroot Oat Bread recipe) it was a real hit.
I used Halen Mon Celery salt (http://www.halenmon.com/) here and it added to the flavour. It’s local salt and excellent quality. I’ll be writing more about it in the future.
This recipe will make a nice big bowl full of whipped up beans.
2 cups of cooked butter beans (or two tins, dried beans are always better and cheaper), 1 1/2 cup of cooked celeriac (chopped), 1/4 cup of good olive oil, zest of 1 lemon (chopped), 2 tbs fresh thyme, s+p.
Soak beans overnight, cover with water (1cm above) and bring to the boil, add two bay leaves then cover and cook for 45 minutes, until tender. Allow to cool a little. (It’s good to make hummus and dips when the ingredients are still warm, it helps the flavours blend). Drain the beans and keep around 1/2 cup of the cooking juice, save the rest for soups or stews. Bean juice packs loads of flavour (top tip!).
Heat a pan, add some oil and gently fry off the chopped celeriac, until slightly coloured and soft.
Add all to a blender, including the reserved bean juice. If you don’t have a blender, roll your sleeves up now! Blend until creamy. Check the seasoning and lemon levels, the lemon flavour will fade a little with time and the hummus will dry slightly in the fridge, so make it slightly too runny. However you like it!
This hummus will add richness to stews and soups and can be used in all the other ways of the hummus. I normally add a splash of olive oil to get it going again, try not to eat it straight out of the fridge. Let it warm up a little first, get the flavours going. Grab a carrot or some warm bread, add to a glorious sandwich. Relax. Enjoy.
We Love It
Butter beans are one of our favourites. Especially when Panamaian. This hummus is so creamy and should have a nice hint of thyme and lemon. It’s rich, without gallons of oil and the celeriac makes a great mash and adds its unique flavour to the mix.
Butter beans, like all legumes are high in fibre, which helps the digestive system, stabilises blood sugar levels and lowers cholesterol. They are also a great source of fat-free, quality proteins.
Butter beans contain almost all of your daily ‘Molybdenum’ needs, an enzyme that neutralises sulphites. With more sulphites being added to our foods (especially deli salads, bagged supermarket salad) more people are becoming sensitive to it. Eating these beans will help to sort that out.